Rinse the strawberries under cool water, remove any overripe strawberries, and cut off the stems and any soft or brown spots. Cut the strawberries into quarters.

Working in batches, mash the strawberries in a flat-bottomed pan or bowl using a masher or durable spoon.

Place the mashed strawberries in a large pot and add 1 cup of water.

Heat the berries with water over medium-high heat until the mixture comes to a boil.

Reduce the heat to medium-low and gently simmer the mixture for 10 minutes, stirring occasionally.

Remove the strawberry mixture from the stove, skim off any foam, and allow the mixture to cool for 15 minutes.

Place a fine mesh sieve over a large bowl and ladle some of the strawberry mixture into the sieve, allowing the juices to run through into the bowl. Let the mixture strain for about 30 minutes. Remove the strawberry pulp, ladle more strawberry mixture into the sieve, and repeat this process until all the juice has been strained from the strawberries.

Discard the strawberry pulp and wash the sieve thoroughly to remove any pulp and residue. Line the sieve with 3 to 4 layers of cheesecloth and again place the sieve over a large bowl. Pour the strawberry juice through the sieve with the cheesecloth and allow the liquid to run through until it stops dripping. Discard the cheesecloth and any pulp or residue it captured.

Line the sieve with a paper coffee filter and once again pour the juice through the filter and sieve, capturing the filtered juice in a bowl or large pot.

Measure 4 cups of strawberry juice into a large saucepan or jam pot.

Squeeze the lemons and filter the juice through a coffee filter or cotton cloth. Measure ¼ cup of lemon juice and add it to the strawberry juice.

Place the pot over medium-low heat and add 4 cups of sugar to the juice mixture, stirring continuously until the sugar is dissolved.

Turn the heat up to medium-high and bring the syrup to a boil.

Reduce the heat to medium-low and simmer the syrup for 15 minutes, uncovered. Remove the pan from the stove and skim off any foam.

Ladle or pour the syrup into prepared hot jars, leaving ¼” headspace, and wipe the rims of the jars with a clean cloth.

Apply the 2-part canning lids.

If canning, process in the water bath for 10 minutes (or 15 minutes if above 6,000 feet in elevation) for half-pint (8-ounce) jars. For pint jars, process the jars in boiling water for 15 minutes (or 20 minutes if above 6,000 feet in elevation). If not canning, leave the jars to cool and then refrigerate or freeze. 

Store canned syrup in a cool, dry place for up to 18 months.  Uncanned syrup can be stored in the refrigerator for up to 1 month or in the freezer for six months. For all syrup, refrigerate once opened.